To proof yeast, in small bowl, combine warm water, yeast and sugar. Let stand for 5 min. or until it begins to foam. Mix well and let rest. Place 2 cups of flour into large mixing bowl with salt. Stir in yeast mixture and begin to knead by hand or use dough hook. Add ½ cup of remaining flour and knead until dough is fully mixed and not sticking. Add 1⁄2 cup of remaining flour and knead until dough is fully mixed and not sticking. Keep adding flour, 1⁄2 cup at a time, and knead. Generally use 4 1⁄2-5 cups total, unless dough becomes too dense. Set aside and let rest for about 15 min. Oil baking sheet and set aside. Cut 1 ½-inch section of dough off end of loaf for legs and eyes. Stretch and roll rest of loaf to about 18 inches, forming narrow tail and leaving a broad head. Sculpt head further by trimming corners using scissors. Cut open a 2 ½-inch mouth and prop mouth open with ball of aluminum foil. Pinch 2 nostrils on end of snout. Go 2 inches back from the mouth and pinch eyes sockets. Carving the body, place alligator on greased pan. Using reserved dough, form eyes, and place in sockets. Cut remaining reserved dough into 4 equal pieces. Stretch and roll each piece to form 4 legs about 5 inches long. Cut 4 1-inch toes, stretch and splay toes on cookie sheet. Cut deep “V” with scissors all over alligator to make scales on body. Brush with whole beaten egg and sprinkle poppy seeds. Cover with plastic wrap, sprayed with non-stick cooking spray, and let rise until nearly doubled. Remove wrap and bake at 350°F for 20 min. Remove foil from mouth before serving.